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Spiced lentil dhal

  • 4servings
  • 80minutes
  • 550calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B6, B12, C, E, P
MineralsCopper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp sunflower oil

  2. 1 large onion, coarsely chopped

  3. 1-2 garlic cloves, crushed

  4. 2 tbsp finely chopped fresh root ginger

  5. 2 tbsp mild curry paste

  6. 170 g (6 oz) red lentils

  7. 1 tsp ground cumin

  8. 1 tsp turmeric

  9. 1 tsp salt

  10. 400 g (14 oz) small new potatoes, halved

  11. 1 small cauliflower, broken into florets

  12. 1 red pepper, seeded and coarsely chopped

  13. 4 tomatoes, skinned and quartered

  14. 225 g (8 oz) baby spinach leaves

  15. generous handful of fresh coriander leaves, coarsely chopped

  16. Carrot and coriander chutney

  17. 3 carrots, coarsely grated

  18. 1 green chilli, seeded and finely chopped

  19. juice of 1 lime

  20. 2 tbsp chopped fresh coriander

  21. Banana and almond raita

  22. 2 firm bananas

  23. 280 g (10 oz) plain low-fat yogurt

  24. 55 g (2 oz) flaked almonds, toasted

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan. Add the onion, garlic and ginger, and cook for 5 minutes. Stir in the curry paste and stir for a further 2 minutes over a gentle heat.

  2. Stir in the lentils, cumin, turmeric, salt and 1 litre (1 3/4 pints) water. Bring to the boil, then cover the pan and simmer gently for 10 minutes. Stir in the potatoes and cook for 10 minutes, then add the cauliflower and cook for another 10 minutes. Add the pepper and tomatoes, and simmer for 5 minutes.

  3. Meanwhile, prepare the side dishes. Mix together the carrots, chilli, lime juice and coriander for the chutney. Transfer to a serving dish. For the raita, slice the bananas into a serving bowl. Stir in the yogurt and sprinkle with the almonds.

  4. Stir the spinach into the curry and cook for 2 minutes or until just wilted. Stir in the coriander and serve, with the chutney and raita.

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